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Results 1-10 of 14 (Search time: 0.039 seconds).
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TitleAuthor(s)SourcePage(s)
Doli Ki Roti’ – An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of mineralsBhatia, Anshu; Khetarpaul, NeelamIJTK Vol.11(1) [January 2012]109-113
An Insight into Traditional foods of North-western area of Himachal PradeshSharma, Neetu; Singh, AnandIJTK Vol.11(1) [January 2012]58-65
Cereal based Traditional alcoholic beverages of Lahaul and Spiti area of Himachal PradeshKanwar, SS; Gupta, MK; Katoch, Chhaya; Kanwar, PromilaIJTK Vol.10(2) [April 2011]251-257
Traditional pickles of Himachal PradeshMonika; Savitri; Kumari, Anila; Angmo, Kunzes; Bhalla, T CIJTK Vol.15(2) [April 2016]330-336
Characterization of the traditional fermented fish product Shidol of Northeast India prepared from Puntius sophore and Setipinna phasa Kakati, Bipul Kumar; Goswami, Umesh C.IJTK Vol.12(1) [January 2013]85-90
Bakhar starch fermentation – A common tribal practice in OrissaDhal, N K; Pattanaik, Chiranjibi; Reddy, C SudhakarIJTK Vol.9(2) [April 2010]279-281
Quality attributes of a novel cereal based probiotic product prepared by using food grade lactic acid bacteriaGautam, Neha; Sharma, NiveditaIJTK Vol.13(3) [July 2014]525-530
Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a reviewChoudhury, Debangana; Sahu, Jatindra K; Sharma, GDIJTK Vol.11(2) [April 2012]242-249
Shidal - A traditional fermented Fishery product of North east IndiaMuzaddadi, Armaan Ullah; Basu, SIJTK Vol.11(2) [April 2012]323-328
Evaluation of physicochemical and sensory properties of green olive pastesAka-Kayguluoglu, Aytul; Akpinar-Bayizit, Arzu; Sahin-Cebeci, Oya IrmakIJTK Vol.13(4) [October 2014]654-658